Clarissa Wei

2 weeks ago | nationalgeographic.com | Clarissa Wei

For the past fifty years, few dishes have defined Chinese-American cuisine quite like General Tso’s chicken. With its glistening, deep-fried crunch and sticky, sweet-savory glaze, it’s become a staple on takeout menus across the United States. But the dish was never meant to reflect traditional Chinese cooking. Although it originated in Taiwan, General Tso’s chicken was purposefully crafted to seduce the American palate from the very beginning.

2 weeks ago | seriouseats.com | Clarissa Wei

Using a pressure cooker, such as an Instant Pot, reduces the active cooking time while still ensuring the pork absorbs the rich, savory flavors of the braising sauce. Dicing the pork belly into small, uniform pieces ensures a melt-in-your-mouth texture. I did not understand the value and appeal of a pressure cooker until I became a mother. Time has become especially precious, and I find myself frantically rushing around during my son’s brief naps to meal-prep as much as I can.

1 month ago | seriouseats.com | Clarissa Wei

Using a combination of soy sauce and soy paste—instead of just soy sauce—adds complexity. A balanced ratio of soy sauce and water makes the braise flavorful without being overly salty. Usually, I can smell it before I see it: the sweet, savory fragrance of a braise that draws me in like a comforting memory of home.

Jan 14, 2025 | seriouseats.com | Clarissa Wei

Coating the pork chops with thick sweet potato starch gives them a crisp exterior. Frying and then braising keeps the pork juicy and flavorful. A mild soy sauce–based braising liquid  infuses the pork chops with savory flavor. In Taiwan, where I live, one of the most beloved and novel features of our train system is the railway bento box.

Jan 9, 2025 | seriouseats.com | Clarissa Wei

A touch of lemon juice prevents the sugar syrup from turning grainy. Heating the sugar syrup to 302°F (150°C) ensures a perfect, glassy crunch. Threading two to three pieces of fruit per skewer gives you the right length to dip and coat the fruit in the syrup comfortably. As a kid, spotting tanghulu—skewered fruit glazed with sugar—at the night markets in Taipei felt magical, like catching a glimpse of Santa Claus in real life.